Apricot and Marzipan Parfait with Pistachio Crumble Topping

Preparation

1. For the parfait: beat the egg, egg yolks, orange zest, orange juice and lemon juice over a steam bath until the temperature reaches 58°C.
2. Melt the QimiQ Classic, white chocolate and marzipan together at low temperature and add to the egg mixture. Continue to whisk over a cold water bath until the mixture has cooled down.
3. Whip the cream until almost stiff and fold into the mixture.
4. Line a terrine mould with cling film. Pour half of the parfait mixture into the mould. With a spoon, drizzle some of the apricot puree over the parfait. Pour the remaining parfait mixture into the mould and finish with the apricot puree.
5. Freeze for approx. 4-6 hours.
6. For the crumble topping: whisk the butter and sugar until fluffy. Add the pistachios and flour and mix well.
7. Rub the dough with your fingertips onto a baking sheet lined with parchment paper. Bake in a preheated oven at 170 °C (air circulation) for approx. 4 minutes.
8. Tip the parfait out of the mould and coat with the pistachio crumble topping.